Remove the outer leaves from the cauliflower and break it into small florets (don’t bother to remove the stalk ~ it only adds to the flavor). Melt the butter gently in a pot (large enough to hold all your ingredients) over a medium heat). Add the onions and sweat gently for 5 minutes or so until translucent.

Add the cauliflower, thyme and bay leaves. Season with a little salt and pepper, to allow the flavors to adjust and find their feet. Pour in the chicken stock, stir and bring to a simmer. Then cover and simmer for 20 minutes or so, until the cauliflower is very soft.

Crumble in the Gorgonzola and stir over a low heat until it has melted into the soup. Add the crème fraîche and stir to combine. Pick out the bay leaves and thyme stalks, then tip the soup into a blender and whiz until really smooth. This will take a good minute or so, as often one or two little florets escape the blade. Return the soup to the pan and reheat gently. Taste and add a little more salt and pepper if you think it needs it.

NOTE: I used a hand blender so that I did not need to transfer the soup. And for those of you in the States, I annotated the ingredients with American measurements (however, it really is a rather inexact science!). Serve with a crisp Riesling!